I made this salad for dinner last night and it was so delightful that I had it again for lunch today. The best part is that it came together quickly with the help of the Whole Foods salad bar!

Now I know you must be thinking "Paige, you didn't really make that salad if it came from the Whole Foods salad bar. You just assembled it."

Okay, fine. But I did add my own spinach, goat cheese, avocado, olive oil and roasted kabocha squash to the cilantro tofu, zucchini, roasted corn, roasted endive and roasted red bell peppers that I picked up from the bar. :)

So there you have it! All of the items I used in this delightful salad. By the way, have you tried kabocha squash before? It's so good. Here's the blog post that taught me how to cook this delightful fall squash: Eat Live Run. You can also blend cooked kabocha squash up into a super creamy soup! Yum.